How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the bharta base a day in advance. Grill the eggplants and combine just before serving for freshness.

Can I use other vegetables?

You may substitute some of the eggplants with zucchini for a different texture.

It has a mild to moderate heat level that can be adjusted by varying the number of green chilies.

Can I make this dish vegan?

Yes, make sure to skip any dairy accompaniments and replace ghee with oil.

Smoky Indian Eggplant Bharta with Charred Scallions

Name: Smoky Indian Eggplant Bharta with Charred Scallions
Prep time: 23 min
Cook time: 1 h 30 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Main Course
Ingredients: 2 large eggplants; 1 tablespoon oil; 2 tablespoons oil; 1 large onion; 2 tomatoes; 3 cloves garlic; 1 inch ginger; 2 green chilies; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; Salt; 1 bunch scallions; 1 teaspoon oil; Salt; Fresh cilantro leaves; Lemon wedges

A traditional smoky eggplant dish with a modern twist

Discover the rich, smoky flavors of traditional Indian Bharta, enhanced with charred scallions for a deliciously unique addition.

1 h 30 min
4
Intermediate

Ingredients

For the Eggplant

2 large eggplants

washed and patted dry

1 tablespoon oil

For the Bharta Base

2 tablespoons oil

1 large onion

finely chopped

2 tomatoes

finely chopped

3 cloves garlic

minced

1 inch ginger

minced

2 green chilies

chopped

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

Salt

to taste

For the Charred Scallions

1 bunch scallions

roots trimmed

1 teaspoon oil

Salt

to taste

For the Garnish

Fresh cilantro leaves

Lemon wedges

Nutrition

These are nutritional estimates, not dietary advice.

Per serving (estimated)

Calories: 186 kcal
Protein: 2.5 g
Carbs: 19.3 g
Fat: 11.8 g
Fiber: 6.8 g

Full recipe (estimated)

Calories: 744 kcal
Protein: 10 g
Carbs: 77 g
Fat: 47 g
Fiber: 27 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
2 large eggplantswashed and patted dry	160 kcal	4 g	36 g	1 g	17 g
1 tablespoon oil	120 kcal	0 g	0 g	14 g	0 g
2 tablespoons oil	240 kcal	0 g	0 g	28 g	0 g
1 large onionfinely chopped	60 kcal	1 g	14 g	0 g	3 g
2 tomatoesfinely chopped	44 kcal	2 g	10 g	0 g	2 g
3 cloves garlicminced	13 kcal	1 g	3 g	0 g	0 g
1 inch gingerminced	2 kcal	0 g	1 g	0 g	0 g
2 green chilieschopped	12 kcal	0 g	3 g	0 g	1 g
1 teaspoon cumin seeds	8 kcal	0 g	1 g	0 g	1 g
1/2 teaspoon turmeric powder	4 kcal	0 g	1 g	0 g	0 g
1 teaspoon red chili powder	6 kcal	0 g	1 g	0 g	1 g
Saltto taste	0 kcal	0 g	0 g	0 g	0 g
1 bunch scallionsroots trimmed	32 kcal	2 g	7 g	0 g	3 g
1 teaspoon oil	40 kcal	0 g	0 g	4 g	0 g
Saltto taste	0 kcal	0 g	0 g	0 g	0 g
Fresh cilantro leaves	1 kcal	0 g	0 g	0 g	0 g
Lemon wedges	2 kcal	0 g	1 g	0 g	0 g

Preparation

Preparing the Eggplant

Preheat the Grill

Preheat your grill to medium-high heat.

Prepare Eggplants

Pierce the eggplants with a fork to allow steam to escape.

For an extra smoky flavor, cook the eggplants directly over an open flame.

Grill Eggplants

Brush them with oil and place them on the grill for about 25-30 minutes, turning occasionally, until the skins are charred and the insides are soft.

Ensure eggplants are fork-tender before taking them off the grill.

Preparing the Bharta Base

Sauté Spices

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Cook Aromatics

Add onions and sauté until they turn golden brown, then add garlic, ginger, and green chilies.

Cooking Process

Extracting Eggplant Pulp

Allow eggplants to cool slightly, then scoop out the flesh.

Mixing the Base

Add tomatoes to the pan and cook until they soften, then add spices.

Combining Ingredients

Stir in eggplant pulp, mix well, and cook for 10 more minutes.

Plating & Serving